Nothing is more festive than cinnamon rolls for the holiday season… except when it’s GINGERBREAD cinnamon rolls! These gingerbread cinnamon rolls are filled with a ginger molasses mixture and topped with cinnamon cream cheese frosting! They’re the sweetness way to celebrate the holidays, let me tell you!
How to Make Gingerbread Cinnamon Rolls?
- First, prepare the dough. The main ingredients are all purpose flour, milk and yeast. You’ll need to mix all the ingredients together and knead the dough for about 10 minutes. If the dough is too sticky, simply add more flour. Cover the dough with a dishcloth for 1 hour, until doubled in size!
- Mix all the ingredients with a hand mixer for the filling: butter, brown sugar, molasses, cinnamon, ginger and nutmeg. This will give our cinnamon rolls the gingerbread taste we’re looking for!
- Roll the dough on a lightly floured surface in order to get a 9 inch per 13 inch rectangle (¼ inch width). Spread the filling evenly on the dough. From the short end, roll the dough away from you into a tight roll, sealing the bottom edge down by pinching the dough together.
- Cut the dough into 8 similar pieces and place in a baking pan with a parchemin paper. Cover and let it rest for 45 minutes.
- Cook the gingerbread cinnamon rolls for about 20-25 minutes at a 350F oven.
- Add the frosting at the end and enjoy!
Expert Notes
- Use floss to cut the cinnamon rolls! This way, you’ll get perfectly shape rolls. You can also use a sharp knife.
- Make sure you leave enough space between each roll. They will get bigger when you bake them.
- Don’t over cook them! Make sure they’re golden brown.
- Make sure the cream cheese is at room temperature before making the frosting.
Kitchen Equipment
- Baking pan, ideally a 10×10 inches or 9×9 inches cast iron. You can also use a rectangle baking dish as well.
- Place parchment paper at the bottom of the pan. It will be easier to remove the cinnamon rolls after that!
- Use a hand mixer for the filling and frosting!
How to Store Gingerbread Cinnamon Rolls?
- Cover and keep at room temperature for 2 days or in the fridge for 5-6 days. I recommend reheating the rolls in the microwave before eating. Add more frosting as well (because it’s so damn good!).
- Freeze them for up to 2 months in an airtight container.
Gingerbread Cinnamon Rolls
8
servings30
minutes20
minutes1h45
Nothing is more festive than cinnamon rolls for the holiday season… except when it’s GINGERBREAD cinnamon rolls! These gingerbread cinnamon rolls are filled with a ginger molasses mixture and topped with cinnamon cream cheese frosting! They’re the sweetness way to celebrate the holidays, let me tell you!
Ingredients
- Dough
2 ½ cups of all purpose flour
1 packet of rapid rise instant yeast (8g)
½ tsp of salt
¾ cup of almond milk or oat milk (or cow milk if you prefer)
¼ cup of melted unsalted butter
1 egg
¼ cup of brown sugar
1 tsp of vanilla extract
- Filling
6 tbsp of room temperature unsalted butter
½ cup of brown sugar
2 tbsp of molasses
1 tbsp (3 tsp) of ground cinnamon
2 tsp of ground ginger
¼ tsp of ground nutmeg (optional)
- Frosting
2oz/65g (1/2 cup) of cream cheese, room temperature
¾ cup of powdered sugar
1 tsp of vanilla extract
2 to 3 tsp of water
¼ tsp of ground cinnamon
Instructions
- Remove cream cheese from the fridge and let it sit at room temperature.
- Prepare the dough. First, pour the milk in a small bowl and microwave for 30-45 seconds. Add yeast to the milk and whisk well. Let it sit for 5 minutes. In a big bowl, add melted butter, egg, brown sugar and vanilla extract. Mix well. Add the milk mixture and mix. Add flour and salt. Incorporate with a wooden spoon or spatula. When the dough starts to form, knead the dough on a lightly floured surface for 10 minutes, until smooth (you can stretch a piece of dough out between your fingers without it breaking). If the dough is too sticky, simply add more flour.
- Transfer the dough to an oiled bowl and cover with a dishcloth. Let it rise at room temperature for 1 hour or until the dough has doubled in size.
- Prepare the filling. Mix all the ingredients with a hand mixer, until everything is incorporated. If the filling is too thick, microwave for a few seconds.
- Once the dough has risen, roll it out into a rectangle about 9 x 13 inches (¼ inch width) on a well floured surface. Spread the filling evenly onto the dough. From the short end, roll the dough away from you into a tight roll, sealing the bottom edge down by pinching the dough together.
- Use floss or a very sharp knife to cut both ends of the dough. Then, cut into 8 similar pieces. Add parchment paper to a 10×10 cast iron skillet*. Place the 8 pieces evenly in the pan (1 in the middle and 7 rolls around the cast iron), making sure you leave space between them. Cover with a dish cloth and allow to rise for 45 minutes – 1 hour.
- Preheat the oven to 350F and place the rack in the middle. Cook for 20-25 minutes, until golden brown. Let it cool for at least 10 minutes.
- Prepare the frosting. With a hand mixer, whisk all the ingredients for 1-2 minutes.
- Spread the frosting evenly on the rolls and enjoy!
Notes
- Baking pan: ideally a 10×10 inches or 9×9 inches cast iron. You can also use a rectangle baking dish as well.
- Conservation: Cover and keep at room temperature for 2 days or in the fridge for 5-6 days. I recommend reheating the rolls in the microwave before eating. Add more frosting as well (because it’s so damn good!). You can also freeze them for up to 2 months in an airtight container.
